How Do You Make White Mexican Cheese Dip
I use whole milk, all-natural white American cheese from the deli have them slice it thin, then its easier to chop into small pieces. There is no oil in this cheese like other American cheeses.
Pour half-and-half into a medium pot and heat over medium-high heat.
Once it starts simmering, but not boiling , reduce heat to low.
If using a cast iron skilletto serve, warm on low on the stove or in the oven.
In small batches add your American cheese into the cream, whisking until smooth before adding more cheese. It melts quickly, so keep adding a little at a time.
Once American cheese has been incorporated, start whisking your mozzarella and cheddar cheese into the queso, again in small batches. Whisk until melted and smooth.
You may want to add a little more mozzarella depending on your desired queso thickness.
- Heat the half and half
- Slowly whisk in American cheese until melted
- Whisk in Mozzarella cheese until melted
- Stir in spices, green chiles and salt
The Creamiest Queso Recipe
After experimenting and making 3 different test batches of homemade queso dip, Ive finally perfected this recipe so that it comes out luxuriously creamy every time. The secret ingredient?
The cream cheese holds all the melted shredded cheeses together and keeps the queso silky smooth for a longer period of time compared to using no cream cheese at all. Which means you can sit back and enjoy your queso without having to worry about it getting chunky or hard once you take it off the heat.
Ingredients For White Queso Recipe:
- White American Cheese I find this at the deli counter at my local grocery store. If you cannot find it, you can use Velveeta Blanco in this recipe instead.
- Milk I usually use milk as it makes this cheese dip creamier. You can use heavy cream or half and half as well.
- Butter Dont skip the butter and make sure to use a high quality butter not margarine for this recipe. I prefer Land O Lakes butter but any 100% butter will work great in this recipe.
- Green Chiles I use the canned ones and they work awesome. You can use fresh diced fresh green chiles as well if any are available in your area.
- Cumin Dont skip the cumin in this recipe. Its add the perfect flavor to this dip recipe that you will miss! If you dont have cumin, check out Best Substitute for Cumin.
- Garlic Salt Garlic powder would work as well. If you use garlic powder, I recommend using ¼ of the total amount.
- Cayenne pepper I just use a pinch and this recipe and it adds a little zip. You can use more or less depending on how spicy you enjoy your dip recipe! If you dont like cayenne check out our Best Cayenne Pepper Substitute.
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Reasons This Is The Best Queso Recipe Ever
There are so many reasons to try making queso at home instead of buying it, and this recipe is especially easy. Its really a no brainer! Other than the cheese, its made mostly of pantry ingredients, and it comes together in less than 10 minutes. Here are four more reasons to love it :
You can make this queso dip ahead of time!
All of your friends love queso and will love you forever for making it for them. This is not opinion, its a fact.
You can make it your own! Try the recipe as-written the first time, but then feel free to tinker! You can make it spicier by adding a splash of hot sauce, or tinker with the spice blend until it tastes just right.
Its super easy to make homemade queso! Like much much easier than you might think. You dont need fancy ingredients or special toolsjust some spices and cheese.
Special Equipment For This Recipe
- Saucepan I generally make this dip in my trusty saucepan.
- Skillet But for serving, something like this is great for keeping the dip warm.
- Mini Slow Cooker If I need to keep this dip warm for longer periods of time, this little crockpot is great.
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AND DONT FORGET, IF YOUVE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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Tips For This White Cheese Dip:
- Heat on Low You dont want the milk to over cook in this recipe as this will cause your cheese dip to be grainy so ensure that you are simmering the dip and watching it closely so that the milk does not over cooke.
- Stir, Stir, Stir This cheese dip does need to be stirred frequently so that the dip does not burn and melts evenly.
- Control your Spice Level Everyone likes different level of spice in this cheese dip recipe. If you like spicier foods, add more cayenne or stir in some diced jalapeños to increase the spice level of this dip.
Update : Tips For This Dip
Most have fallen into one of three camps:
It’s true that this is a thicker queso dip and that’s not everyone’s cup of tea. And some folks aren’t big fans of cream cheese.
So, with that in mind, if you like thinner cheese dips OR dislike cream cheese, I encourage you to make a tweak or two as you fix the recipe. Hopefully, so it’ll turn out more to your liking.
If you’re into a thinner dip, add the 1 1/2 cups to start out with, and after all the cheese is incorporated, if it’s still too thick for you, slowly stir in another 1/4 cup of cream until it’s thin enough for you.
If you’re not into cream cheese, simply omit that and add an extra 4 ounces of shredded cheese to the dip . If you like it super cheesy, you could even add another 4 ounces on top of that.
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Why This Is The Best Queso Recipe
White Queso Dip is the stuff dreams are made of. A great salsa or queso recipe can be life changing!
Ive been on the hunt for the perfect white cheese dip recipe for years and years, and this one has finally completed me. If you havent made homemade queso blanco before, then today is the day.
I feel like Ive been searching for the perfect restaurant style queso recipe to serve on Taco Night, Super Bowl, and Cinco de Mayo my entire life. One thats smooth, creamy, cheesy, and just perfect for dipping, nachos, and pouring over my favorite Tex-Mex dishes.
Making restaurant style Mexican cheese dip is SUPER EASY and amazingly addictingso youve been warned.
Flavoring Queso Dip: Room For Lots Of Variation
Once you stir in and melt all the cheese, you essentially have a basic queso dip. However, the queso that we know and love, generally includes chiles and tomatoes + seasonings, as well. Technically this is called chile con queso however we normally just refer to it by its shortened version: queso.
The final flavor of your homemade queso depends on the types of cheeses, add-ins, and seasoning you use. In my case, I added cooked onion, mild chiles , garlic, fire-roasted tomatoes, cumin, chile powder, and sea salt to give the queso a balanced flavor.
You could easily add more chiles to make it spicier or more seasonings to give it a punch. I also used a brand of sharp cheddar with a strong taste, so that gave the queso a unique background flavor in combination with pepper jack + cream cheese for added creaminess.
Want a more mild flavor? Use a mild cheddar or Monterey Jack cheese instead! There are lots of options for you to make it your own! 🙂
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Why Youll Love Queso Dip
- Spread the cheesy goodness. This recipe is perfect for dunking tortilla chips into, or for spreading on your favorite Tex-Mex recipes. Pour it over Sheet Pan Nachos, add it to Ground Beef Tacos, add a dollop to Chicken Tortilla Soup or Beef Chili, drizzle it over veggies, and so much more.
- Save money and have better queso. Those jars of queso in the store are overpriced and full of preservatives and artificial flavors. When you make this Mexican cheese dip at home, you can save money and eat way better queso without the additives and preservatives in the store-bought kind.
Storing And Reheating Leftovers
Storage: Pour leftover dip into an airtight container. Cover tightly and store in the refrigerator for up to 5 days.
Freezing: Pour dip into a freezer safe container, seal tightly and freeze for up to 2 months.
Reheating: While you can microwave this cheese dip to reheat, I recommend reheating in a saucepan on the stove over medium-low heat for best results. Stir frequently. Or, microwave at 30 second intervals, stirring between each one.
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How To Warm Store Bought Tortilla Chips
I love warm tortilla chips. To warm spread a layer of chips on a cookie sheet and warm on 250º for 8-10 minutes until warmed or place in microwave safe bowl and heat on high 30 seconds at a time until warmed.
Invite some friends over, turn on a game, enjoy dipping pool-side, or serve over your favorite Mexican dish .
Looking for more of a make-ahead, but still wows your friends and family appetizer recipe? Try these Cheesy Dips!
This recipe for white queso dip was adapted from The Cookie Rookie
Can You Reheat Queso
Queso dip is perfect for get togethers just make this up and put it in a crock pot on low to keep it nice and fluid. And dont worry about how much this makes! You can easily reheat it so youll be able to eat on it for days.
Store any leftover cheese dip in the fridge. Reheat slowly in the crock pot before serving. Typically homemade Queso lasts up to three days in the fridge in an airtgith container
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How To Make Queso Blanco
Be sure to check the recipe card below for full ingredients & instructions.
How To Make Mexican White Cheese Dip
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Mexican Restaurant Queso Recipe Number 2
If you’re looking to make your own Mexican restaurant queso at home, here is a recipe that you can try:
– ½ pound of chorizo sausage
– ¼ cup of diced onion
– ¼ cup of diced green bell pepper
– one 14. oz can of diced tomatoes with green chili peppers
– one pound of Velveeta cheese
– ½ teaspoon of chili powder
– ¼ teaspoon of cumin
– salt and pepper to taste
Step 1: In a large skillet, cook the chorizo sausage over medium heat until it is fully cooked. Drain any excess grease and set aside.
Step 2: Add the onion and bell pepper to the skillet and cook until they are soft. Stir in the diced tomatoes with green chili peppers, chorizo, Velveeta cheese, chili powder, cumin, salt and pepper. Cook until the cheese is melted and bubbly. Serve with tortilla chips or bread for dipping. Enjoy!
Classic Queso Dip Meals
Serve classic queso dip with tortilla chips for an authentic homemade appetizer with real restaurant flavors.
Drizzle cheese dip over carne asada tacos, taco bowls and scoop eat bite with tortilla chips. Try these Ground Beef Street Tacos with cheese on top. Top Roasted Brussels Sprouts with melted cheese or Roasted Broccoli.
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What Is Velveeta Cheese
Velveeta Cheese is a brand name for a processed cheese product that tastes like an American cheese. It has a softer and smoother texture than cheese and as a result, when melted, it keeps a fully integrated and evenly clump-free liquid texture. Using Velveeta Cheese when preparing Mexican Queso gives it the smooth consistency youre looking for.
Originally Velveeta was made from real cheese. Today, Velveeta is mainly made up of whey protein concentrate, milk protein concentrate, milk, fat and preservatives.
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Create That Smooth Silky Sauce
A combination of cornstarch and evaporated milk creates that silky smooth sauce. Let them simmer together and thicken slightly before adding your cheese.
TIP: Taste test dip with the chips youre serving them with so as not to over-salt! Adjust seasonings if needed.
Take the experience to a whole other level by frying up your own Tortilla chips! Just cut tortillas into triangles shallow fry in oil, drain on a paper towel lined plate and season straight away with flaky sea salt.
Youll love them more than store bought chips!
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What Are The Best Peppers For Queso
Believe it or not, the best peppers for queso come in a can!
Rotel is a great brand of canned diced tomatoes with diced green chilies. It makes quick work of queso. Some grocers carry a store-brand, so keep your eyes peeled for that, too.
What I like about using canned peppers is that it can be stored in the pantry for queso in a hurry. With it, my prep time is cut down significantly as theres no need for more chopping just open the can, drain, and add it to the dip. The spiciness of canned chilies is usually listed on the label. Keep it mild, or go ahead and get spicy if you want too!
If you dont have access to Rotel, you can use either fresh chilies and tomatoes or canned tomatoes and canned chilies.
- To use fresh peppers and tomatoes: If you opt for fresh, just use one minced jalapeño and half a poblano pepper with one cup diced fresh tomato. Make sure you sauté them with the onions and garlic in step one.
- To use canned tomatoes and chilies: If Rotel isnt available in your area, you can substitute it with one 14-ounce can of diced tomatoes and a small four-ounce can of diced green chilies. Drain both the same as you would if you were using the Rotel.
Tips For Making Queso Even Better
Queso is a great base for creating all sorts of dips. Here are some ideas:
- You can switch up the yellow cheddar with a pepper jack or white cheddar to create white queso.
- Bulk up your queso by adding a pound of cooked, crumbled chorizo or taco meat.
- Steamed sweet corn, bacon, or even brisket are also great stir-ins.
For this recipe, Im just topping my queso with a vibrant pico de gallo.
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Creamy Chilled Queso Dip
This creamy chilled queso dip is the perfect summer spread. Make it ahead of time for ultimate flavor then serving with tortilla chips or pretzels. Its super flavorful and extra cheesy!
This title does this delicious dip no justice.
I wish I could explain how incredible this cheesy spread is. It has all the incredible flavors of a melty queso but is chilled and spreadable so its ideal for summer.
This dip oh my gosh. This has quickly become our new favorite dip. Its served cold, but is super creamy and almost mousse-like. Its very pimento cheese-esque, but Ill go as far to say that I think we like this BETTER than pimento cheese.
Which is huge.
When I tell you that this is the ultimate pool snack, I am not exaggerating.
Sure, it does have to be kept cold. But if you pack it on ice then set it on a bowl over ice, youre golden. You can use something fancy like this or literally just set a bowl of it over a larger bowl of ice. It will be gone in minutes!
This dip turned out better than we could ever imagine. Lacy and I wanted to make this after she had Hillstones queso last year a creamy, cheese, tex-mex dip but served COLD.
I will admit that I was not on board at first. It didnt sound overly appealing to me. Heck, after all, one of the best things about queso is the creamy, melty cheese pulls.
I am happy to say that I was wrong. This dip is everything I want it to be and more. It tastes exactly like how youd think a hot, melty queso would taste.